I believe there have been studies done showing the benefits of ginger, one being settling an upset stomach. I say it's an excuse to eat gingersnaps! If it helps your digestive system, eat more!
Recipe for Gingersnaps:
Preheat oven to 350 degrees. Ingredients: 1 1/2 cups shortening, 2 cups granulated sugar, 1/2 cup molasses, 2 beaten eggs, 4 cups all-purpose flour, 4 teaspoons baking soda, 1/2 teaspoon salt, 2 teaspoons each of cinnamon, ground cloves, and ginger.
In large mixing bowl, beat the shortening a few seconds. Add sugar and continue beating, then the molasses. Drop eggs in center of bowl; beat them a few seconds then incorporate into the shortening, sugar and molasses mixture. Sift the flour, baking soda, salt, cinnamon, cloves and ginger over bowl. Stir until completley mixed. In a small bowl, place 1/4 - 1/2 cup sugar.
With floured fingers, form 1-1 1/2 inch balls and roll in sugar. When completely covered with sugar, place on ungreased baking sheet about 2 1/2 inches apart. Place in center of oven, one sheet at a time.
Bake about 9-10 minutes. Cookies should have cracked slightly on top and should be lightly browned. Remove from oven and allow to cool on sheet for a minute or two. Transfer to cooling racks.
Gingersnaps should be a little crispy around the edges, but soft and yummy in the middle. These are good served with a Pumpkin Dip (recipe to follow) or all by themselves. Be good to your tummy and eat several!
Pumpkin Dip Recipe: 1 package (8 oz.) cream cheese, softened, 1-18 oz. can pumpkin pie mix, 2 cups confectioners sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ginger.
Beat cream cheese in bowl until smooth; add pumpkin pie mix and beat well. Add sugar, cinnamon and ginger; blend completely. Serve with cookies. Store in refrigerator.
I've started out with basic cookies-a few more are on the way. Later, I will introduce some I came up with by experimenting. Stay tuned...